Homemade Cream of Mushroom Soup


Some days, I can barely get a meal on the table.

And other days, I try my best to be a little Betty Crocker in the kitchen: making things from scratch, wearing a cute apron, humming while standing over a bubbling pot of soup, kicking one heel up while opening the oven door. I usually only do this when I’m the only one home so Nick won’t have one more reason to think I’m strange.


Lucky for us, last Monday was one of those Betty Crocker days.

As soon as work was over for the day, I was in the kitchen, singing and dancing around while a chicken roasted in the oven and my soup simmered away.


If you’re anything like me, you’ve seen way too many recipes calling for canned cream of mushroom soup.

I guess my childhood was a time where casseroles calling for “cream of…” soup were the norm. Every fellowship at church had at least 5 different ones on the table, and my mom’s famous chicken casserole (which I love) has it, too.

And I get it – they’re super easy to have on hand in the pantry. They’re thick and creamy and make a nice base for a soup or casserole.

But when I was getting ready to make a poppyseed casserole for us for dinner, I decided to try to make my own instead. But without cream.

I know! A cream of mushroom soup without cream – is that even possible?


It most definitely is. I’m kind of happy I didn’t have any cream in the house that day – this turned out better than I imagined.

Thank goodness for those Betty Crocker days. I may have never tried this otherwise!


Cream of Mushroom Soup

Makes 1.5 – 2 cups of soup. Either serve as is or use in any recipe calling for the canned version.

  • 12 oz. cremini mushrooms, diced
  • 3 Tbsp olive oil
  • 2 Tbsp flour
  • 1 can (12 oz) fat free evaporated milk
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 Tbsp fresh parsley

In large pot, heat 1 tablespoon of oil.

Add mushrooms and cook until browned. Remove from pot.

Pour in last 2 tablespoons of oil and add flour, whisking until the mixture is cooked together, light, and no longer lumpy.

Slowly pour in the milk, whisking constantly, until mixture is smooth.

Bring to a simmer, then put on low heat and let cook, stirring occasionally until thickened.

Stir in salt, pepper, and parsley.


  1. ooh, how amazing!! adding to my to-try list :)

  2. Wow! With such a short ingredient list, why would you ever need to use the canned stuff again?! Thanks for the recipe… now I can make my favorite casseroles without the cream of crap canned soups :)

  3. I can’t even tell you how happy I am that you made this from scratch. Cream of mushroom soup is one thing I always wish I didn’t buy canned, because it has the most unnatural/unsettling ingredient list. This is wonderful; I am bookmarking it now :)

  4. Simple and delicious! Love this classic comfort food!

  5. This is perfect for my current mushroom obsession!

  6. Beautiful soup! I love it when the Betty Crocker feeling hits :)

  7. While I am not a fan of mushroom soup, my husband is – I’ll have to make this for him as soon as his appetite comes back.

    I just made an almost creamless tomato soup from America’s Test Kitchen Healthy Family cookbook – it thickens the soup with bread and it was delicious!


  8. This looks fabulous! I love playing the Betty Crocker role once in a while. :-)

  9. I love mushrooms, and this soup sounds wonderful! It’s going on my list! :)

  10. Keeping evaporated milk on hand is a good idea. I’ll have to add some to the pantry.

  11. This looks so good right now. It’s a little cold and rainy in my neck of the woods and I love creamy mushroom soups. YUM! Can’t wait to see that poppyseed chicken casserole. That sounds amazing.

  12. Sounds delish!

  13. Oh my gosh, I was JUST trying to find or come up with a good homemade recipe for cream of mushroom soup…I used it in a casserole on Tuesday that I’d love to repeat but with a slightly more “fresh”/”clean” spin…this is going to be priceless I’m sure!

  14. Ohhh this is amazing! It looks SO deliciously creamy, especially for having no cream in it :) I’m in heaven! I’m not a fan of the canned soups either, so this is perfect!

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  16. love this! do you think you could make cream of chicken soup the same way just using chicken instead?

    • yup, I think it would work great! I would probably start off sauteeing some onion with the chicken for a bit more flavor.

  17. I cannot wait to try to make this!!! Thanks Brandi!

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  20. I absolutely love this. I have those days too-the days where I make my own tortillas for tacos, followed by the days I eat a frozen bean burger for dinner. Such is life ;)

  21. Long ago I swore off canned soups. A homemade mushroom soup like this reconfirms that choice. Looks great!

  22. I love cream of mushroom soup & this looks amazing!

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  25. when do you put the mushrooms back in? never says!

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